1, blanch the ribs in water to remove blood stains and foam (cold water must be put in the pot, otherwise the meat will not be stewed), and then take out the ribs.

2. Change a pot of water, pour the ribs in and continue to cook (the water here must also be boiled water). Without salt and other seasonings, you can add ginger or a few drops of vinegar (the stewed ribs are easy to stew in the soup).

3, simmer after boiling 1 hour (as bad as the pressure cooker)

4. After the ribs are stewed, add seasonings such as monosodium glutamate and salt.